How to Decorate a Whimsical Turkey
Cupcake on card Cookie Cutter
Repeat after me, "I can create cookies with confidence!" You have what it takes, my fellow cookie fanatic. Just take a deep breath, follow the tutorial step-by-step and have a blast! Happy decorating!- Anne Yorks, owner The Flour Box
Silly Turkey Alert! I love this colorful silly turkey, I make it every Thanksgiving! I use the big bubbly cupcake cutter from Ann Clark to get the big colorful feather area!
This is a larger cookie. So for a single batch of dough, you can make 18 of these cookies. I should note that I roll my cookies to 1/4" thick using the Dough EZ Rolling Mat System. The thickness of your cookies will impact your yield.
Prepping the Royal Icing
For a single batch of dough, I typically use a single batch of icing. Since I'm using a KitchenAid mixer, I made a double batch of icing and split it in half (reserving half for another project).
These cookies feature 8 icing colors - eek! Let me break that down for you! I used buckeye brown the most in both the piping and flooding consistency. If you're making 18 cookies, plan on 9 oz of icing. Then I used Super Red, Sunset Orange, Lemon Yellow, Leaf Green, and Sky Blue. Plan on 2 oz of each of those. Finally, you'll need a 1/2 oz of white and black. For 18 cookies, a total of about 20 oz of icing. I don't measure exactly...I estimate. For a more detailed look at icing planning, CLICK HERE to read this helpful blog post.
For a royal icing recipe and video CLICK HERE - this recipe can be doubled in a KitchenAid Mixer.